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Very tender Roast Beef Tenderloin is one of our favorite meals of late.  It is a truly fantastic meal to serve to friends who come over to enjoy a visit with you.  It cannot help but impress, and it is so tender that it almost melts in your mouth!  This recipe could even be used for Christmas for a change of pace if turkey is not your favorite meal.

 We discovered that we could get a huge beef tenderloin for $35 and that it lasts the two of us through 3 meals.  I think it is way more expensive in the USA and Canada, so this cut of meat is kept for a special occasion.  I am happy to provide a no-fail recipe for such a special occasion.  It works for me every time.

This easy cooking method ensures that there is meat cooked to perfection for everyone.  Some well done pieces which my daughter-in-law loves, some not so well done and others more medium rare.  Delicious!  And, it is a no-fail recipe pretty much.  You can use a meat thermometer if you like to be more accurate, but I usually go by looks and cutting into the meat. I have a good meat thermometer at the beach, but here at home not so much, so I just went by feel or looks when I made it again at home.  This one was made at the beach cottage.

I like to brown or sear the surface of the meat on both sides first.  Sear over high heat and be ready to turn it when it turns brown.  Don't burn it, otherwise those top bits will be a bit more crusty.

Keep a very close eye on it as it gets to 20 minutes of cooking time, as it can cook very quickly after this time. Take it out and slice into the meat in the thickest part to get an idea.  When the thickest part looks correct to you as in medium rare, then the rest will be fine as well to serve those who want more well done pieces.

I think roast tenderloin has to be one of my top favorite meals.  If you like you can serve this meat with a mushroom sauce, but I think that might just take away from the beauty and simplicity of this meal.  I like to taste the meat in this instance and it is exquisitely salted and spiced.  This is probably the most tender cut of beef I have ever had.  I have had filet Mignon in a restaurant stuffed with garlic and actually I have that meal frequently when I go out to the city and it is wonderful, but I think this meal beats it!  And, that says it all, folks!  This is my favorite meal to make for a special occasion or simply when we want this meal as an indulgence which tends to last us through 3 meals in any case.

​Once the roast has cooked, tent with foil lightly and let it rest 10 minutes, then transfer it carefully to a meat platter before slicing.


3.2 lbs trimmed beef tenderloin (1.5 kg)

2 tbsp light olive oil (30 mL)

2 tbsp minced garlic (30 mL)

2 tsp steak seasoning (10 mL)

1 tsp black pepper (5 mL)

1 tsp dried rosemary (5 mL)

1 tsp salt, OR (5 mL)

  half if you are salt sensitive

Kitchen twine




Preheat the oven to 450°F (230°C). 


Leave the tenderloin in the fridge unopened for a few days.  Take it out 1 hour before preparing it. 


Pat dry with paper towels.  Trim any excess silver skin with a very sharp knife. Rub the olive oil all over the beef tenderloin. Rub with minced garlic (I use the kind in a jar which is soft and oily).


In small bowl, combine steak seasoning, black pepper, rosemary and salt.  Rub the seasonings all over the tenderloin.  Using kitchen twine, tie the beef tenderloin.  You can do it the fancy way (quite easy with a bit of practice) or lay it over pieces of precut kitchen twine placed 1 inch (2.5 cm) apart along the length of the meat and tie it that way.  It keeps the meat tender and allows for more even cooking.


In large, nonstick frying pan, brown the tenderloin on both sides over high heat.


Place beef tenderloin on a baking sheet with sides.  Bake 25 to 30 minutes.  Use a meat thermometer. 130°F (54°C) for medium rare and 140°F (60°C) for medium.  Since the tenderloin tends to have different thicknesses, if you keep a good eye on it and slice it in the thickest part and thinner part to see how it is doing, you will have cooked the tenderloin to perfection, as there will be meat for everyone done to their specific liking, and even some well done pieces.  After cooking tent the meat with foil and allow to rest 10 minutes before slicing.  Cut into half inch (1.3 cm) slices and serve.

Yield:  8 servings

1 serving

417.0 calories

50.4 g protein

22.1 g fat

0.1 g fiber

0.9 g net carbs 

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